Sunday, November 27, 2011

If you are like me, you enjoy your leftovers straight up. Just load up your plate with all the fixin's from the day before, heat it up and gobble it down. But for those of you who tire of the meal and want something a little different...here are some recipes to use up all those delicious leftovers. You can order any of the Wildtree ingredients at http://www.jenwarr.mywildtree.com/.

Turkey Bacon Cheddar Melts

Serves 4

3 TBSP Wildtree Natural Grapeseed Oil

1 Onion, thinly sliced

1 1/2 TBSP mayo

1 1/2 TBSP Wildtree Whole Grain Thyme Mustard

8 slices of marble rye

4 slices of tomato

1 cup baby spinach

4 slices bacon, cooked and cut in half

4 (1/4 inch) slices of turkey breast

4 slices of cheddar cheese

In a medium skillet heat 1 TBSP of Grapeseed Oil over medium heat. Add onions and cook until caramelized, stirring once every few minutes. Remove pan from heat. In a small bowl combine the mayo and Thyme Mustard. Spread about a teaspoon size of the mayo mixture on each slice of bread.

To assemble sandwiches: On 4 of the slices of bread lay down a slice of tomato followed by 1/4 cup of baby spinach leaves, two halves of bacon, a slice of turkey, some of the caramelized onions and slice of cheese. Finish the sandwich with the top slice of bread. In a large nonstick skillet heat 1 tablespoon of Grapeseed Oil over medium heat. Add two of the sandwiches and grill until golden and crispy, about 3-4 minutes. Repeat with remaining tablespoon of Grapeseed Oil and last two sandwiches.

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Turkey Florentine

Serves 6

2 TBSP Wildtree Roasted Garlic Grapeseed Oil

2 (6 ounce) bag baby spinach

1 onion, chopped

2 cloves garlic

2 cups water

2 tsp Wildtree Chicken Bouillon Soup Base

1 cup heavy cream

2 tsp Wildtree Lemon Rosemary Blend

2 cups uncooked pasta

1 pound shredded turkey

8 TBSP shredded parmesan

Heat 1 tablespoon of Garlic Grapeseed Oil in a large nonstick skillet over medium high heat. Add spinach and cook, stirring occasionally until wilted, 1 to 2 minutes. Transfer spinach to a colander set over a bowl and press with spoon to release excess liquid. Discard liquid. Wipe out pan and heat remaining Garlic Grapeseed Oil over medium heat. Cook onion until soft, about 3 minutes. Add garlic and continue cooking until fragrant, another 30 seconds. Add the water, Chicken Bouillon, heavy cream and Lemon Rosemary Blend to the skillet, stirring to combine. Add pasta. Increase heat to medium high and bring sauce to a boil. Once boiling, cover and reduce to a simmer. Cooke until pasta is tender, about 10 minutes. Remove cover, add turkey, and bring sauce back to a boil over medium high heat. Continue cooking for about 10 minutes, stirring occasionally until sauce has thickened. Stir 6 tablespoons of the parmesan cheese, remove from heat. Preheat broiler. Transfer the turkey mixture to a 9x9 baking dish. Scatter spinach over the top and then sprinkle with the remaining parmesan. Broil until golden brown, about 5 minutes.

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Toni's Thanksgiving Open-faced Panini

Serves 4

2 TBSP Mayonnaise

2 TBSP Wildtree Cranberry Spice Blend

2 slices Provolone cheese

1/2 pound turkey breast, sliced

1 package Wildtree Old World Style Focaccia Bread, prepared according to package directions

2 TBSP Wildtree Natural Grapeseed Oil

Mix the mayonnaise with the Cranberry Spice Blend and set aside at room temperature. Build a sandwich with the suggested ingredients. Brush the outside of the sandwich with Grapeseed Oil and saute in a pan until golden brown.

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Turkey & Barley Soup

Serves 6

1 tablespoon Wildtree Natural Grapeseed Oil

½ onion, diced

3 carrots, peeled and sliced

3 cups kale, chopped

1 (15.5 ounce) can cannellini beans, drained and rinsed

1 pound shredded turkey

8 cups Wildtree Chicken Bouillon Soup Base

1 box Wildtree Hearty Turkey & Barley Stew

In a large sauce pan heat Grapeseed Oil over medium heat. Cook the onions and carrots until tender, about 4 minutes. Add the kale and cook until just wilted. Add the beans and turkey. Increase heat to medium high. Add the Chicken Bouillon, and the box Turkey & Barley Stew (the barley, vegetables, and season packet). Bring soup to a boil. Once boiling, cover and reduce to a simmer. Cook for about 30 minutes or until the barley is tender; stir occasionally. Season with salt and pepper to taste.

Saturday, November 26, 2011

They help make life a little easier, knowing that a home cooked meal is awaiting you at the end of a long day!

Here's a special Crockpot Bundle which includes 17 recipes and all the Wildtree ingredients needed to make each one! Make them one by one, or prepare them in advance for your freezer to last through the holidays.

This crockpot bundle is available for November ONLY for $56 (or $66 with two 5 oz. grapeseed oils) and includes a combination of full size and sample size products.

Friday, November 25, 2011

There are so many sales to choose from, what’s a person to do?! SAVE $ -- that’s what!!!

For your convenience, I’m taking the nonsense and rush out of shopping with a

4 DAY Wildtree Holiday Event.

It's time to SAVE from November 25th – 28th.

$5 direct shipping to you
AND
5% discount on any order over $50 (25% for my Culinary Club Members)
This is a great time to start your holiday shopping.
(See below for details on how to place an order.)

To place an order, follow these steps...
1) Grab your holiday gift list, a cup of coffee or tea and go to my website at www.jenwarr.mywildtree.com Click on 'SHOP', then click 'SHOP NOW' next to the Holiday Sale event listed. Your order will be added to my site, but not processed until I apply your discounts.

2) Choose from hundreds of delicious products to fill a stocking, make a basket, take to a hostess, send to a family or fill your own pantry. For some gift giving ideas check out my blog at www.wildtreecooking.blogspot.com

Thursday, November 24, 2011

Fall is one of my favorite seasons. Apple picking, pumpkin patches, cider mills, lingering warm sunny days, chilly nights, and the smell of wood stoves start to fill the crisp, cool air. I look forward to making hearty soups, stews and roasts and baking apple crisp, pumpkin pie and mulling cider. I cannot even put into words how much I miss the incredible landscape back home in New England at this time of year. It is a sight to behold that no picture or painting can capture. The soft, rolling hills look like they have been painted in a vibrant wash of golds, greens, reds and oranges. Fall also reminds me that football has returned, hot cocoa can be shared on a chilly evening, warm clothes can be brought out of hiding and festive, holiday times are ahead. It is a time to reflect, appreciate and be thankful for all that we have and most importantly, all that we need...family!

Speaking of Thanksgiving...

So many people believe there was a first Thanksgiving that originated with the Pilgrims & Wampanoag at Plimoth Plantation. I'm sorry to burst that American myth, but it's just not true. There was celebration to give thanks for a bountiful harvest and I like to think that this Native American tradition is the root of what we call Thanksgiving today. I only wish settlers had given native people the same respect they so beautifully gave to Mother Nature...but that's a story for a different day. If you would like to learn more about the origins of Thanksgiving please visit Plimoth Plantation.

Now on to the food, one of my favorite parts of the holiday season.

Thanksgiving in our house has become a gluten free, dairy free, egg free, yeast free adventure. Some may think our family isn't able to enjoy all the bounty of a Thanksgiving Feast, but I am here to say it can be done! From stuffing to mashed potatoes to pumpkin pie, we cooked it all, devoured it and savored every morsel. And it was all allergen free!

Don't give up if you have food allergies or sensitivities, there are so many wonderful resources out there for us. Wildtree products are one of them. From a certified Gluten Free line to a an entire product line that is 100% peanut-free as well as food dye, MSG and HFCS free. Wildtree makes grocery shopping a little less scary!

Here are a few other places I found helpful for my Thanksgiving cooking...Gluten Free Stuffing (I made some adjustments)

Sunday, November 13, 2011

Fall just isn't slowing down, and the Holidays are just around the corner!

Make sure you are ready for all the craziness by filling your freezer with simple & delicious meals! November's menu is called "Rock the Crock" and it is all about the slow cooker! But don't worry, if you don't have a crockpot there are plenty of recipes to go around - just let me know and we'll come up with an easy plan.

Sign up now for the workshop on Monday Nov 14th at 10 am or 6 pm or Thursday Nov 17 at 11 am. The cost is only $40 ($35 for my Culinary Club Members) and you will create the following menu...

FYI...December's Freezer Meal Workshop will be devoted to the slow cooker too! It's on Wednesday, December 7th at 10 am or 6 pm. Reserve your spot now as these slow cooker ones book up! Menu will be posted soon.

Spend $50 and get ANY one of these bundles 50% off.
AND… there are no limits… so stock up! When you spend $100, you will get 2 of the bundles at 50% off. Spend $150, get 3 bundles, etc. Perfect gifts for everyone!

Also, Hosts can now use these 50% off bundles for their ½ price host rewards, where applicable. This even counts for virtual Tastings!

Monday, November 7, 2011

Pumpkin pie, apple crisp, roasting turkey, mulled cider. It's a delicious time of year to give Thanks for all that we have.

I've compiled a list of recipes below to help make your Holiday Season a stress-free one. Each recipe's Wildtree products are highlighted in yellow to make your grocery shopping easy. Contact me today to place your order!

Heat oven to 300 degrees F. Place ham in a roasting pan and pour ¾ cup water into the bottom. Cover with aluminum foil and bake for 1 hour and 40 minutes or until soft and tender. Remove from oven and increase oven to 400 degrees F. Meanwhile, in a medium sauce pan whisk together remaining ingredients and bring to a simmer over medium-low heat. Simmer for 2 minutes and remove from heat. Pour or brush the glaze over the top of the baked ham to cover completely. Return ham to oven, uncovered, and cook until glaze is caramelized and bubbly, about 15 minutes. Let it rest for 10 minutes before serving.

Preheat oven to 400°F. In a small bowl, combine basil pesto and oil. Remove neck and giblets from cavity and pat turkey dry with paper towels. Tie legs with kitchen twine and tuck wings under bird. Rub basil pesto paste all over turkey and under the skin. Place turkey on a roasting rack and bake uncovered until the thickest part of the breast meat registers 160ºF and thigh meat registers 175ºF; about 2 to 2 1/2 hours.

Roasted Turkey (Brine)
SERVINGS: 13

1 (18-20 lb) turkey
2 cups Wildtree Fast & Flavorful Dry Brine

Remove the neck and giblets from the turkey. Set a wire cooling rack on a baking sheet and place the turkey on the rack. Rub ½ cup Dry Brine on the back side of the turkey, ½ cup on the legs, and 1 cup on the breast. Cover the turkey with the plastic wrap and refrigerate for at least 8 hours. Thoroughly rinse the turkey with cold water and pat dry with paper towels. Truss the turkey as desired using kitchen twine. Preheat oven to 400 degree F. Place the turkey, breast side up, on a rack in a large roasting pan and roast for 325 degrees F. Continue roasting for about 2 ½-3 hours, or until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165 degrees F and inserted into the thigh registers 175 degree F. If the turkey begins to brown too quickly, tent it loosely with aluminum foil. Transfer the turkey to a carving board, cover loosely with foil and let rest for about 20 minutes before carving.

In a stockpot or clean plastic bucket, combine 2 gallons cold water and sea salt. Remove all giblets and other parts from the turkey cavities. Place turkey in the salt water brine and refrigerate for 8 to 12 hours. Remove turkey from the salted water; rinse well inside and out with cold water for several minutes. Pat dry, including cavities, with paper towels. Preheat oven to 425ºF. Slide a wooden spoon between skin and turkey breast to separate (see tips). Brush the Wildtree Roasted Garlic Grapeseed Oil between the skin and turkey breast meat. Melt butter in a small saucepan and add Wildtree Herb Grilling Marinade, mix thoroughly. Stuff turkey if desired and place breast side up in a shallow roasting pan. Add ¼ cup water and quartered onions to roasting pan. Roast turkey in the oven for 30 minutes. Reduce temperature to 325ºF and baste with the Herb Grilling mixture. Continue to baste every 30 minutes until turkey is done. The turkey is done when a meat thermometer inserted in the thickest part of the thigh registers 170 to 175 degrees. Remove turkey from oven and cover with heavy-duty foil. Let stand for 30 minutes before serving.__________

Peel potatoes and add to a large pot of salted water and bring to a boil. Reduce heat to a simmer and cook until tender (about 20 minutes). Drain and return to pan. Mash with Onion & Chive Blend, Butter Grapeseed Oil, sour cream, salt, and pepper to taste.

Preheat oven to 250F. Bake the cornbread cubes for 1 hour until dry and browned.

Increase oven temperature to 400F and grease a 10 x 15 inch baking dish. Place cornbread in large bowl. Whisk stock, milk, and eggs in medium bowl and pour over corn bread. Toss very gently to coat so that cornbread doesn't break into smaller pieces. Set aside.

Heat a large nonstick skillet over medium-high heat until hot, Add 2 tablespoons of butter to the pan and swirl to coat pan bottom. Add sausage and cook stirring until cooked through, approximately 5 to 7 minutes. With a slotted spoon, transfer sausage to a medium bowl. Add remaining butter to the pan and swirl to coat pan bottom. Add onions, celery, garlic, apples, and cranberries and saute until softened, approximately 5 minutes. Stir in Herb Grilling Marinade and cook for 30 seconds until the seasoning becomes fragrant. Add salt and pepper. Add this mixture along with the sausage to cornbread and stir gently to combine. Transfer stuffing to the baking dish and bake until golden brown; 20 to 25 minutes.

Preheat the oven to 400 degrees F.
Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.

In a small bowl combine Cranberry Spice Blend with warm water, let sit until cranberries plump and water is absorbed. In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cranberry spice mixture, salt, pecans, and marshmallows; fold the streusel topping together to combine.

Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.

Stir the mix with the softened butter until even crumbs form. Add the egg and 1 tablespoon hot water. Knead until the dough comes together (dough will be a bit sticky), adding the final tablespoon of water if necessary. Divide the dough in half, wrap, and refrigerate for 1 hour (or up to 3 days).

When ready to bake, preheat oven to 350 degrees F. Roll the dough into 2" balls. Dip tops in sugar, place on the prepared baking sheet, and flatten slightly. Bake the cookies for 12 to 14 minutes; they will be slightly soft when done. Allow the cookies to cool for 5 minutes; transfer to a rack to finish cooling.

Beat the cream cheese with an electric mixer until smooth. Add confectioners’ sugar and beat on low speed until incorporated.To assemble the cookie, spread a heaping tablespoon of the filling to the flat side of a cookie and sandwich with another. Repeat with the remaining cookies. Transfer to a serving platter and serve.

Layer 1 package of crescent rolls in a 9x13-inch glass baking dish, pressing the edges together to form a solid layer. Combine half the cream cheese with the Pumpkin Cheesecake Blend and sugar in a bowl and mix until well blended. Spread over the crescent roll layer. Spread with the remaining plain cream cheese. Top with the remaining crescent rolls, pressing the edges together to form the top layer. Bake at 325º to 350ºF for 25 minutes or until golden brown.

Combine the confectioners' sugar, milk and vanilla in a bowl and mix well. Drizzle over the warm baked layer. Cut into squares.

Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a small bowl add ward water to Cranberry Spice Blend and let sit until cranberries plump. In a large bowl, combine the eggs, half-and-half or milk, vanilla, re-hydrated Cranberry Spice blend and beat with whisk until blended. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. The next day, preheat oven to 350 degrees F. and bake for 45 minutes, until puffed and lightly golden. Serve with. Apple Cranberry Jam and Toasted Pecans.

Whole Grain Cranberry Orange Muffins

2 large eggs1/3 cup Wildtree Natural or Butter Flavored Grapeseed Oil
1 cup milk1 package Wildtree Whole Grain Cranberry Orange BreadPreheat oven to 375 degrees F. Grease a muffin tin, or line wells with muffin papers. In a medium bowl, whisk together the eggs, oil, and milk. Add the mix and stir until just combined; do not over-mix. Fill muffin cups about 2/3 of the way full. Bake for 18 to 22 minutes, or until a tooth pick inserted in the center of a muffin comes out clean. Remove from oven and after 5 minutes remove from the pan.

Pour 2 Tbs Wildtree Mulling Spices into a square of cheese cloth, tie gathered corners into a tight knot to keep spices from getting into the liquid. Combine the cider, wine, honey, mulling spices, zest, juice in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel or cinnamon stick to each and serve.

Hot Spiced Apple Cider
Serves: 4
Yield: 32 ounces

1 tablespoon Wildtree Mulling Spices
4 cups apple cider
cheese cloth

Pour Wildtree Mulling spice into a square of cheese cloth tie gathered corners into a tight knot to keep whole spices from getting into the liquid. Put the mulling spice sachet and apple cider in a sauce pot, heat on med-low for 10-15 minutes.

Preheat oven to 350ºF. Slice the brie down the center, to prepare for the filling. Spread the Cranberry Jelly on one half of the wheel, and place the other half on top like a sandwich. Wrap the entire wheel in the sheets of phyllo dough with the seams on the bottom. Place in a shallow baking dish or on a cookie sheet and brush completely with egg white. Bake for 30 minutes. Serve with thin gourmet crackers.

Preheat oven to 425 degrees. In a large nonstick skillet, heat oil over medium-high. Add onion; cook, stirring occasionally, until golden brown, 5 to 6 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms are tender, 4 to 5 minutes. Season with salt and pepper; set aside. On a lightly floured work surface, roll out dough (still folded in thirds) to a 20-by-10-inch rectangle. Using a pizza cutter or sharp knife, trim edges straight; cut dough into four 10-by-5-inch rectangles. Dividing evenly, mound mushroom mixture on one half of each rectangle, leaving a 1/2-inch border on three sides. Lightly brush border with water; fold other half of pastry over filling, and press edges firmly to seal. With a floured fork, crimp edges. Using a wide metal spatula, transfer turnovers to a large baking sheet. With a paring knife, cut 3 to 4 small slits in the top of each turnover. Bake until golden and puffed, 20 to 25 minutes. Let cool 5 minutes; serve turnovers with sour cream.
Cut dough into smaller sizes for appetizers.

Mix Cranberry Horseradish Blend with cream cheese and refrigerate for 2 hours. Spread thinly on both sides of bread, stack with turkey, lettuce and onion. Slice diagonally through the middle. Place on a platter and serve.

Heat a griddle or a large skillet over medium-low heat. To assemble sandwich: generously spread Cranberry Mustard Spread on the slices of bread (about 1 tablespoon per slice.) Top with 2 slices of cheddar, 2 slices of turkey, 1 slice of tomato, and ½ cup of arugula. Place the remaining bread on top and spread with butter. Place on skillet buttered-side down and butter the remaining side. Cook until cheese is slightly melted and bread is browned. Flip the sandwich and continue to cook until cheese is thoroughly melted and sandwich is golden brown.

In a slow cooker layer turkey, barley, and vegetable and herbs. Cover with broth. Do not stir. Cook on high for 4-5 hours or low for 8 hours. When stew is almost done, add cannellini beans and dried cranberries and simmer for another 30 minutes. Season with salt and pepper to taste.